You need
1-3 / 4 cups of sugar, divided amount
1/4 cup of water
1 can (12 oz) of evaporated milk
1 packet (8 oz) of cream cheese PHILADELPHIA Cream Cheese, softened
4 eggs
1 teaspoon vanilla
1/2 cup of fresh raspberries
12 sprigs of fresh mint
Preparation
Cook 1 cup of sugar and water in a pot over medium heat for 8 min. or until the mixture is golden and has the consistency of syrup (syrup); move the pot making circles every few minutes. (Do not stir). Pour this into a 9-inch round pan.
Blend milk, cream cheese, eggs, vanilla and remaining sugar until a homogeneous mixture is obtained. Pour it over the syrup in the mold; Cover this with aluminum foil. Add 1 quart (4 cups) of water to a large pot or "Dutch oven" type; put a steamer for vegetables inside. Place the custard on the steamer; put the lid on the pot.
Cook this over high heat for 5 min. (The water should boil). Reduce the heat to medium; cook the flan, keeping a gentle boil, 45 to 50 min. or until when inserting a knife to the center, it comes out clean. Transfer the flan to a metal grid; let it cool completely. Refrigerate for 4 hours.
Unmold the flan on a plate. Decorate it with raspberries and mint